Sherry and Cream Sherry are both types of fortified wines, but they have some key differences in terms of production methods and flavor profiles.
1. Production process:
– Sherry: Sherry is made from white grapes grown in the Sherry Triangle region of Spain. The grapes are harvested and fermented into a dry wine. After fermentation, the wine goes through a unique aging process called the solera system, where it is blended with older wines in a series of stacked barrels. This process allows the flavors to develop and creates a range of styles, from dry to sweet.
– Cream Sherry: Cream Sherry starts with a base of either Amontillado or Oloroso sherry, which are already aged and have a nutty, rich flavor. To make Cream Sherry, a sweetening process called “sweetening” is used. This involves blending the base sherry with sweet Pedro Ximenez wine in varying proportions. The sweetened blend is then aged further to allow the flavors to integrate.
2. Flavor profile:
– Sherry: Sherry can range from bone-dry to semi-sweet, depending on the style. Dry Sherries like Fino and Manzanilla have a crisp, light, and saline character, often with a nutty or yeasty note. Medium-dry Sherries like Amontillado and Palo Cortado have a rich, nutty flavor with a touch of sweetness. Sweet Sherries like Pedro Ximenez and Moscatel are intensely sweet and syrupy, with flavors of raisins, figs, and caramel.
– Cream Sherry: Cream Sherry is noticeably sweeter than most other styles of Sherry. It has a rich, velvety texture with flavors of caramel, toffee, dried fruits, and sometimes a hint of chocolate. The sweetness is balanced by the nutty and oxidized notes from the base sherry, resulting in a harmonious and luscious flavor profile.
3. Serving and pairing:
– Sherry: Dry Sherries like Fino and Manzanilla are often enjoyed as an aperitif, served chilled and paired with salty snacks like olives or almonds. Medium-dry Sherries like Amontillado and Palo Cortado can be served as an aperitif or with a wide range of foods, including seafood, roasted meats, and aged cheeses. Sweet Sherries like Pedro Ximenez and Moscatel are usually enjoyed as dessert wines or paired with rich desserts like chocolate or caramel-based treats.
– Cream Sherry: Cream Sherry is typically served as a dessert wine, either on its own or paired with desserts like chocolate cake, caramel flan, or creamy desserts. Its sweet and rich flavors make it a great match for desserts with similar characteristics.
The main difference between Sherry and Cream Sherry lies in the production process and sweetness level. Sherry encompasses a wide range of styles, from dry to sweet, while Cream Sherry is a sweetened blend of base sherry and Pedro Ximenez. Each style has its own unique flavor profile and is suited to different occasions and food pairings.